Name: Walnut and miso filled eggplant with radish salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 lebanese eggplants (370g); 2 tablespoon olive oil; 1/2 cup (60g) finely chopped walnuts; 1/2 cup (85g) cooked brown basmati rice; 2 green onions (scallions), sliced thinly; 1 clove garlic, crushed; 1 tablespoon white miso paste; 2 teaspoon light soy sauce; 2 teaspoon mirin; Radish salad; 2 lebanese cucumbers (260g), sliced thinly lengthways; 250 gram red radishes, trimmed, sliced thinly; 2 tablespoon green onions (scallions), sliced thinly lengthways; 2 tablespoon rice vinegar; 2 teaspoon light soy sauce; 1/4 teaspoon sesame oil

Walnut and miso filled eggplant with radish salad

Nourish yourself with this wholesome and delicious walnut and miso filled eggplant with radish salad. A perfectly balanced vegetarian dish full of goodness.

Skip to Recipe

Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

4 lebanese eggplants (370g)

2 tablespoon olive oil

1/2 cup (60g) finely chopped walnuts

1/2 cup (85g) cooked brown basmati rice

2 green onions (scallions), sliced thinly

1 clove garlic, crushed

1 tablespoon white miso paste

2 teaspoon light soy sauce

2 teaspoon mirin

Radish salad

2 lebanese cucumbers (260g), sliced thinly lengthways

250 gram red radishes, trimmed, sliced thinly

2 tablespoon green onions (scallions), sliced thinly lengthways

2 tablespoon rice vinegar

2 teaspoon light soy sauce

1/4 teaspoon sesame oil

Method

1.Preheat oven to 180°C. Line an oven tray with baking paper.

2.Cut eggplants in half lengthways. Score a 5mm border with a small knife. Spoon out flesh leaving a shell. Coarsely chop flesh. Place eggplant shells on tray.

3.Heat oil in a non-stick large frying pan over high heat; cook chopped eggplant, walnuts, rice, green onion and garlic, stirring, for 5 minutes or until eggplant is tender. Add miso, sauce and mirin; cook, stirring, for 30 seconds or until eggplant is coated. Spoon mixture into eggplant shells.

4.Roast filled eggplant for 25 minutes or until golden and tender.

5.Meanwhile make radish salad: Place ingredients in a medium bowl; toss gently to combine.

6.Serve filled eggplant topped with radish salad.

You can fill eggplants ahead of time; store, covered in the refrigerator until required. Roast just before serving.
Note

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